Spaghetti

*1 lb. 5% hamburger, fat drained (535 Calories, 100 Protein, 15 fat, 0 Carb) (Estimate – dropped 5 g fat with draining technique)
*1 Jar Ragu Light Tomato & Basil (300 Calories, 60 Carb, 2 Protein, 9 fat)
* 12 oz. Whole wheat pasta (1260 Calories, 252 Carb,48 Protein, 9 fat)
*2.5 Cups Mushrooms (50 Calories, 14 Carb, 14 Protein)

Total:
2170 Calories
159 Protein
33 Fat
321 Carb
40 fiber

Total Weight:
Meat & Sauce = 2.14.2
Pasta = 2.2.0

Total Volume = 10 Cups

Per 1 cup Serving:
Calories = 217
Protein = 15.9
Fat = 3.3
Carb = 33
Fiber = 4

Per 1.5 cup
Calories = 325
Protein = 23.9
Fat = 5
Carb = 49
Fiber = 6

Here's the thing with whole wheat pasta, do you want the higher GI carbs it has? Traditional pasta--made with duram semolina flour--has a lower GI than whole wheat pasta because of the large and tough size of the duram molecules. So it's a tradeoff of how many carbs you want compared to what type of carbs you need at the moment.

Adam

Here's the thing with whole wheat pasta, do you want the higher GI carbs it has? Traditional pasta--made with duram semolina flour--has a lower GI than whole wheat pasta because of the large and tough size of the duram molecules. So it's a tradeoff of how many carbs you want compared to what type of carbs you need at the moment.

Adam

Do you see anywhere here the discussion about the GI index of foods?
Since when are moderate and even high GI foods not a part of any lifters diet? ie; PW, morning meals.. Yams, oats, brown rice, whole wheat pastas, fruits, etc., etc.,

Besides that though, your are dead wrong about whole wheat pasta made w/ duram being higher GI than traditional processed pasta. How can a food with the fiber stripped from it have a higher GI than that of its counter processed food? Do you even understand the concept? Also, just to educate you, the thinner a strand of pasta the lower the GI value, the less time its cooked the lower the GI value.
Gee, a GI index of 45 is really bad though, I'd hate to hear your thoughts on brown rice :rolleyes:

Do you see anywhere here the discussion about the GI index of foods?
Since when are moderate and even high GI foods not a part of any lifters diet? ie; PW, morning meals.. Yams, oats, brown rice, whole wheat pastas, fruits, etc., etc.,

Besides that though, your are dead wrong about whole wheat pasta made w/ duram being higher GI than traditional processed pasta. How can a food with the fiber stripped from it have a higher GI than that of its counter processed food? Do you even understand the concept? Also, just to educate you, the thinner a strand of pasta the lower the GI value, the less time its cooked the lower the GI value.
Gee, a GI index of 45 is really bad though, I'd hate to hear your thoughts on brown rice :rolleyes:
You can disagree without being an ass. Knock it off.

You can disagree without being an ass. Knock it off.

Well said

sorry your intelligence was offended; I was going by what I learned at the AST website, particularly Paul Cribb's article on The Right Carbohydrates for building muscle (http://www.ast-ss.com/articles/article.asp?AID=78).

in particular, All pastas are not the same in terms of GI rating(6). Pasta made from wheat flour has a high GI number of 80, whereas Durum wheat or Semolina makes the best pasta for athletes with a GI of 40. These are extremely hard forms of wheat and break cleanly into distinct pieces. The large particle size of this starch makes it difficult for enzymes to attack and digestion is much slower.